Eggplant Roulades

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Eggplant Roulades
  • Eggplants (large) : 2
  • Ricotta cheese : 1 cup
  • Parmesan cheese (grated) : 1/2 cup
  • Fresh basil (chopped) : 1/4 cup
  • Garlic (minced) : 2 cloves
  • Olive oil : 2 tbsp
  • Salt : to taste
  • Black pepper : to taste
  • Marinara sauce : 2 cups

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Slice the eggplants lengthwise into thin slices, about 1/4 inch thick.
• Sprinkle salt on the eggplant slices and let them sit for 15 minutes to release excess moisture.
• Pat dry the eggplant slices with paper towels.
• In a bowl, mix ricotta cheese, Parmesan cheese, basil, garlic, salt, and black pepper.
• Place a spoonful of the cheese mixture on each eggplant slice and roll them up.
• Place the roulades seam side down in a baking dish.
• Drizzle olive oil over the roulades and bake for 25-30 minutes until the eggplant is tender.
• Heat the marinara sauce in a saucepan.
• Serve the eggplant roulades with marinara sauce on top.

Tips

• You can add some chopped nuts or raisins to the cheese mixture for extra flavor.
• Make sure to slice the eggplants evenly for uniform roulades.

Information

• This dish can be served as a main course or a side dish.
• Eggplant roulades are a great vegetarian option for Italian cuisine lovers.